Recently my dear friend Jaime invited me to go cherry picking in her grandmother’s yard. Since I a.) love cherries and b.) love opportunities to channel my inner Nicole Richie circa “The Simple Life” I was eager to join. Having never picked cherries in my life it didn’t really occur to me how this event would go down. Basically the moral of the story is that a.) cherry trees have A LOT of cherries on them and b.) we need to give props to migrant workers, fruit picking is tedious. In the end I wound up with a pretty hefty sack of cherries – I’m thinking about 5 lbs of them if not more! I started searching some of my favourite sites for ideas of what I could use them for. Of course I thought of pies and jams but I wanted something quicker and quirkier. Then I saw the recipe below for a cherry coffee cake. I don’t typically eat coffee cake (for no reason at all) and I’m not too up on my coffee cake varieties but cherry coffee cake sounded pretty delicious.
The cake was beyond easy to make. AND I got to use my stand mixer which thrills me to bits! My only complaint was that I could have easily used more cherries than specified in the recipe. I was expecting chock full of cherries but in the end it was more like a sprinkling of cherries. Regardless this cake did not last long in the house because it was so good. It ended up being really moist with a great crumb. It made the perfect breakfast if you ask me.
Now that raspberry season is coming into full swing I’m seriously considering trying some other berry coffee cakes…
Sour Cherry Coffee Cake (adapted from Martha Stewart Living, July 2009)
For the topping:
* 2 ounces (4 tablespoons) unsalted butter, melted, plus more for dish
* 3/4 cup all-purpose flour, plus more for dish
* 1/4 cup granulated sugar
* 1/4 cup packed light-brown sugar
* 1/4 teaspoon kosher salt
* 1/4 teaspoon ground cinnamon
For the cake:
* 1 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon kosher salt
* 4 ounces (1 stick) unsalted butter, softened
* 3/4 cup granulated sugar
* 2 large eggs
* 1 teaspoon pure vanilla extract
* 1/4 cup buttermilk
* 2 cups fresh sour cherries, pitted
Preheat oven to 350° F. Butter a 9-inch round baking dish, dust with flour, tap out excess.
In a medium bowl, stir together butter, flour, sugars, salt, and cinnamon. Set topping aside.
Whisk together flour, baking powder, and salt in a medium bowl. Using a stand mixer fitted with the paddle attachment, cream butter and granulated sugar until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour. Beat until just combined. Pour into prepared dish, and smooth with an offset spatula. Dot top with cherries, and sprinkle with crumb topping.
Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting.
Article taken from Lottie + Doof
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This comment was originally posted on
i went cherry picking for the first time last summer and it ruined my manicure that’s for sure! i baked them into a clafoutis, which i hated, so this summer i wanted to make a pie…but your coffee cake looks amazing!
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